Puttanesca Pizza

By ccavaletti

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, finely chopped
• 2 tablespoons anchovy paste or 6 fillets flat anchovies
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can fire roasted diced tomatoes - drain REALLY well
• 1/2 cup chopped pitted good quality black olives
• Handful flat-leaf parsley, chopped
• 1 prepared thin crust pizza shell (recommended: Boboli)
• 3/4 pound very thinly sliced fresh or fresh smoked mozzarella

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 425 degrees F.

Heat a medium skillet over medium heat. Add extra-virgin olive oil, garlic, anchovy paste and red pepper flakes. When anchovies (if whole) melt or garlic is tender, about 2 minutes, add tomatoes and olives. Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced cheese. Bake until pizza until cheese melts and crust is crisp, 10 minutes. Cut and serve.